For the Love of Cookies, Please Don't Skip This Step of the Recipe (2024)

FAQs

What happens if you don't let cookie dough rest? ›

Chilling the dough creates fluffier cookies with better consistency. Epperson said that, like many foods, cookie dough benefits from resting (in the refrigerator) to let the flavors infuse and basically marinate together. So not only will the cookie's consistency be more even, but the actual taste will be better, too!

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cookies cool for one minute on the baking sheet before transferring to a cooling rack.

Experts recommend chilling the dough prior to baking for better texture and flavor.

Chilling your cookie dough in the refrigerator after mixing it allows the flour to hydrate and gives the other ingredients time to blend, resulting in a richer, more well-rounded flavor profile.

Curious how long cookies last at room temperature? Most homemade cookies will maintain their taste and texture for up to 3 days. If you leave them out for too long, the cookies begin to harden or dry out. To prevent cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.

How Long Can Cookie Dough Be Stored in The Refrigerator? The fact is, no matter how divine and delicious cookie dough is, it is a raw product that contains eggs and butter. Over time, it'll become rancid, on top of the lurking danger of salmonella and E. coli.

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

What is the golden rule in baking cookies? ›

Chilling cookie dough is a golden rule to be sure, but there are exceptions. If you're going for a thin cookie that spreads out or you have a delicate dough like macron or madeleine, those are the instances where you'll want to bake your cookies at room temperature instead.

We recommend using parchment paper instead of greasing the pan (it helps to limit the amount that the cookies spread.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

HOW LONG CAN I STORE YOUR DOUGH? If you prefer to eat our dough at room temperature it is absolutely safe to keep out of the refrigerator for a day or two. Technically speaking butter can stay at ambient temperatures for up to two weeks without spoiling!

The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.